This plant based Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious!
Prep Time: 30mins
Cook Time: 30mins
Total Time: 1hr
Yield: 2servings
Course: Dinner, Lunch
Cuisine: American
Ingredients
Crust:
2packed cupscooked spaghetti squash(from a 2.2 lb spaghetti squash)
1large egg
3/4cupfinely shredded part-skim mozzarella cheese
1/4cupshredded Parmesan cheese(not grated)
1teaspoonminced garlic
1teaspoondried oregano
Toppings:
1/3cuptomato-basil marinara sauce(or pizza sauce)
1/2cupshredded part-skim mozzarella cheese
Instructions
To quickly cook the spaghetti squash pierce it all over with a knife and microwave 5 minutes. Then continue to cook in 2 minute increments until the skin gives when pressed.
Cut it open, remove the seeds and scrape the squash out with a fork.
Place the cooked spaghetti squash in a clean cheesecloth or dish cloth and squeeze all the water out REALLY well.
Preheat the oven to 375F. Line 2 sheet pans with parchment paper and spray with oil.
In a medium bowl, mix the spaghetti squash with the egg, mozzarella, Parmesan, oregano and garlic powder.
Make 4 7-inch rounds on the prepared pan patting down so they are very thin, the thinner the crisper they will be.
Spray the crust lightly with olive oil spray and bake for 15 minutes, until golden then carefully flip with a spatula. Bake 5 to 7 minutes more, until crisp.
Prepare the pizza:
Spread about 1 1/2 tablespoons sauce on top of each baked crust, leaving a 1/2-inch border around the edge.
Sprinkle remaining cheese on top.
Bake the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted.
Video
Notes
The thinner you make the crust, the crispier it will be. I also found that parchment paper helped get the crust crisper than a Silpat.